Name: Puntarelle & Dandelion Green Salad
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 tbsp. extra-virgin olive oil; Grated zest of 1 lemon, plus 3 tbsp. lemon juice; ¼ cup Castelvetrano olives, pitted and coarsely chopped; ½ tsp. bee pollen; 1 tsp. honey; 6 oz. dandelion greens, trimmed; Kosher salt and freshly ground black pepper, to taste; 4 oz. puntarelle or other chicory, trimmed; 1½ tsp. Dijon mustard

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Puntarelle is a bitter winter chicory grown in the countryside around Rome. To temper its sharp flavor, soak its sturdy shoots in ice-cold water for about an hour. This salad is finished with a sprinkle of slightly sweet, lightly floral bee pollen granules, available at specialty food stores.

Ingredients

Grated zest of 1 lemon, plus 3 tbsp. lemon juice
1½ tsp.

Method

Whisk lemon zest and juice, mustard, honey, salt, and pepper in a large bowl until combined. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Stir in olives. Tear dandelion greens and puntarelle into bite-size pieces and add to bowl. Using your hands, toss greens with vinaigrette, coating leaves completely. Transfer salad to a serving platter or plates

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Puntarelle & Dandelion Green Salad

Ingredients

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